Daniel and I had a lot of fun last Sunday experimenting with gluten-free flour in pie crust. We substituted Trader Joe’s All-Purpose Gluten-free flour and it turned out great. Since berries are in season and super inexpensive, berry pie is the way to go. We used blackberry and strawberries in this recipe but you can substitute for any berries.
- ½ cup of very cold butter, cut into tiny cubes
- 1 cup of all purpose GF flour (I used Trader Joe’s brand) + more for dusting
- ¼ teaspoon salt
- 2 teaspoons granulated sugar
- 5 tablespoons iced cold water
- 2 cups of blackberries
- 2 cups of halved strawberries
- juice of 1 small lemon
- 1/3 cup of sugar
- 2 tablespoons all purpose GF flour
Preheat oven at 425 degrees.
To make the filling, bring all filling ingredients together in a medium sauce pot over medium high heat until berries begin to cook about 5 minutes. Turn off heat. Set aside.
To make the crust, combine butter and dry ingredients in a large mixing bowl. It should look very coarse. Add cold water a tablespoon at a time until ingredients come together. This make take a few minutes. Roll the dough into a ball and flatten into a thick disk. Dust the dough with flour and the work surface with flour. Use a rolling pin and start from the center. Roll out into circle larger than 9” pie dish. To transfer to your pie dish, add flour to the rolling pin and wrap the pie dough around the pin. Then unwrap over the pie dish, add filling and bake for 15 minutes at 425 degrees. Then lower to 325 and bake for 45 minutes. Cool before slicing and serving.